[Latin Name]  Pinus pinaster.

[Specification] OPC ≥ 95%

[Appearance] Red brown fine powder

Plant Part Used: Bark

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Pine bark?]

Pine bark, botanical name Pinus pinaster, is a maritime pine native to southwest France that also grows in countries along the western Mediterranean.  Pine bark contains a number of beneficial compounds that are extracted from the bark in a way that doesn’t destroy or damage the tree.

[How does it work?]

What gives pine bark extract its notoriety as a powerful ingredient and super antioxidant is that it’s loaded with oligomeric proanthocyanidin compounds, OPCs for short. The same ingredient can be found in grape seeds, the skin of peanuts and witch hazel bark. But what makes this miracle ingredient so amazing?

While OPCs found in this extract are mostly known for their antioxidant-producing benefits, these amazing compounds exude antibacterial, antiviral, anticarcinogenic, anti-aging, anti-inflammatory and anti-allergic properties. Pine bark extract can help reduce muscle soreness and may help improve conditions relating to poor circulation, high blood pressure, osteoarthritis, diabetes, ADHD, female reproductive issues, skin, erectile dysfunction, eye disease and sports stamina.

Seems like it must be pretty amazing, but let’s look closer. The list goes on a bit further, as the OPCs in this extract may “inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and to affect enzyme systems,” which basically means it may be a natural treatment for many serious health conditions, such as stroke and heart disease.

[Function]

1. Lowers Glucose Levels, Improving Diabetic Symptoms
2. Helps Prevent Hearing Loss and Balance
3. Staves Off Infections
4. Protects the Skin from Ultraviolet Exposure
5. Decreases Erectile Dysfunction
6. Reduces Inflammation
7.  Helps Increase Athletic Performance

How to roast pumpkin seeds with three delicious flavors: Coffee and Chili flavored , Maple and Sea Salt flavored, and Salted.

Coffee and Chili Flavored Pumpkin Seeds
1 cup raw pumpkin seeds
1/8 teaspoon of olive oil
1 teaspoon chili powder
1 teaspoon finely ground coffee
1/2 teaspoon sugar
1/2 teaspoon sea salt

Maple and Sea Salt Flavored Pumpkin Seeds
1 cup raw pumpkin seeds
1 tablespoon maple syrup
1/2 teaspoon brown sugar
1/2 teaspoon sea salt

Salted Pumpkin Seeds
1 cup raw pumpkin seeds
1/2 teaspoon olive oil
1/2 teaspoon sea salt

Place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds.
Bring it to a boil and let them simmer for about five minutes.
Strain the seeds and let them completely dry.
Now mix your raw pumpkin seeds with the seasonings listed above.
Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.
Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted–don’t let them burn!

These rolls are very soft and tasty. They are similar to the challah bread texture. They taste very yummy with butter or jam or as is. You can add any spice you like such cinnamon or nutmeg or mahlabor or even pumpkin pie spice and you will get them to the next level.

Ingredients:

4-5 cups flour
4 Tbsp sugar or more if you like them sweeter
1/2 tsp salt
1 envelope dry yeast
1 cup warm milk
1/2 cup pumpkin puree
2 small eggs or 1 large one (at room temperature )
1/4 cup melted butter and cooled
1 tsp cinnamon or nutmeg or pumpkin pie spice powder (optional)

Egg wash:

1 small egg
1/2 tsp cinnamon
1/2 tsp water

Mix together and set aside

Steps:

1-Mix all the dry ingredients, flour (add 4 cup at first ) , sugar, salt, yeast and spice if you are adding any.

2-Add warm milk, egg, pumpkin puree and melted butter.

3-Mix all by the spoon first then use your hand and knead the dough. The dough will be very sticky so add flour little by little if you need to but don’t exceed more than 5 cups. The dough should be sticky.

4-Cover well and keep in the warm place for about 1 to 2 hours. I usually keep mine inside the oven with light on.

5-After the dough is risen, collect the dough and put it over a surface that has a little of flour and start to knead with help of the flour for a few times and the dough should come all together.

6-Flour your hand and make small round shapes of dough and arrange them on a baking sheet that is lined up with parchment paper.

7-Flatten the surface a little then cut with a scissor into 8 segments leaving the middle uncut.

8-Insert pumpkin seed or part of small pecan in the middle then cover so the rolls rise up again.

9-Brush gently with the prepared egg wash.

10-Bake at preheated oven at 350 F for 35 to 45 minutes or until light brown.

11-Enjoy it with butter or jam or as is!

12-The recipe will yield approximately 20 pieces depend on the size of the rolls.

Enjoy:)

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Music:

TITLE: Colourful Spots
ARTIST: NICOLAI HEIDLAS

License: CC BY License 4.0 (Creative Commons)